Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation
Kangning Wang, Hui Sun, Zhihan Cui, Jiahui Wang, Jiayi Hou, Fuping Lu, Yihan Liu
Topics & Concepts
PectinProbioticTissue transglutaminasePea proteinChemistryFood scienceRheologyComposite numberSoy proteinChromatographyEnzymeBiochemistryBacteriaMaterials scienceBiologyGeneticsComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties